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Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.
Recipe Adapted from The Taste of Home Baking Book
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Chocolate Mint Wafers |
Ingredients:
Dough:
2 cups all-purpose flour, plus additional for work surface
¾ cup Dutch cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup unsalted butter, room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
¼ cup milk
Filling:
2¾ cups confectioners (powdered) sugar
¼ cup half and half cream
¼ teaspoon pure peppermint extract
¼ teaspoon salt
Green food coloring (optional)
Directions:
Dough:
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine butter, granulated sugar, and brown sugar; cream together until mixture appears light and fluffy. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
- Press dough into a ball, cover and refrigerate until well chilled, at least 2 hours.
Bake:
- Preheat oven to 375 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
- On a lightly floured surface, and using a lightly floured rolling pin, roll the dough to a 1/8 inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
- Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets and cool on wire racks.
Filling:
- In a medium bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
Assembly:
- Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
Makes about 2 dozen sandwich cookies
TheBakingPan.com
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